Difference between revisions of "Bacon Corn Chowder"
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# In a saucepan cook [[Bacon]], [[celery]] and [[Onion]] over medium heat for 10 to 15 minutes or until [[Bacon]] is cooked. | # In a saucepan cook [[Bacon]], [[celery]] and [[Onion]] over medium heat for 10 to 15 minutes or until [[Bacon]] is cooked. | ||
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Latest revision as of 06:55, 14 July 2012
Description
Purchased from Turner Estate in Dallas, Texas in 1997. Dated 1938.
Ingredients
- 6 Bacon strips, diced
- 3/4 cups diced celery
- 1 small white Onion diced
- 1 cup diced uncooked Potato
- 1 cup water
- 1 can cream-style corn
- 1 cup milk
- 1/2 teaspoons seasoned salt
- 1/2 teaspoons salt
- 1/4 teaspoons garlic powder
- 1/8 teaspoons pepper
Procedures
- In a saucepan cook Bacon, celery and Onion over medium heat for 10 to 15 minutes or until Bacon is cooked.
- Drain.
- Add Potato and water.
- Cover and simmer for 20 minutes or until Potato is tender.
- Stir in remaining ingredients and heat through.
